Name: Salmon & Avocado Poke Bowl
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes; 1 medium ripe avocado, diced; 0.5 cup thinly sliced yellow onion; 0.5 cup thinly sliced scallion greens; 0.5 cup chopped fresh cilantro; 0.25 cup tobiko (flying fish roe) or other caviar; 3 tablespoons reduced-sodium tamari; 2 teaspoons toasted (dark) sesame oil; 0.5 teaspoon Sriracha; 2 cups cooked short-grain brown rice, warmed; 2 cups packed spicy greens, such as arugula, watercress or mizuna; 2 tablespoons rice vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon Chinese-style or Dijon mustard

Salmon & Avocado Poke Bowl

4.9

(8)

6 Reviews

Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.

Martha Cheng

Updated on June 21, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low-Calorie Nut-Free Omega-3

Jump to Nutrition Facts

Ingredients

Poke

1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes
1 medium ripe avocado, diced
½ cup thinly sliced yellow onion
½ cup thinly sliced scallion greens
½ cup chopped fresh cilantro
¼ cup tobiko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
½ teaspoon Sriracha

Brown Rice Salad

2 cups cooked short-grain brown rice, warmed
2 cups packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Chinese-style or Dijon mustard

Directions

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Nutrition Facts (per serving)

442	Calories
22g	Fat
34g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 3/4 cups each
Calories 442
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 7g	25%
Total Sugars 4g
Added Sugars 2g	4%
Protein 30g	59%
Total Fat 22g	28%
Saturated Fat 3g	17%
Cholesterol 88mg	29%
Vitamin A 3496IU	70%
Vitamin C 31mg	35%
Folate 65mcg	16%
Sodium 792mg	34%
Calcium 93mg	7%
Iron 3mg	15%
Magnesium 59mg	14%
Potassium 828mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.